Prepare the Dough: In a large bowl, whisk together 2 ¼ teaspoons of active dry yeast in ¾ cup of warm 2% milk. Allow the yeast to froth for about 5-10 minutes. Mix in ⅓ cup of cane sugar and ¼ cup of room-temperature butter until creamy. Add one beaten egg and 1 tablespoon of orange zest, then gradually fold in 3 to 4 cups of flour and 1 teaspoon of salt until a sticky dough forms. Knead this dough for 6-8 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and allow to rise for 1-2 hours until doubled in size.

Roll & Fill: Once the dough has risen, punch it down gently. Roll it out into a rectangle about ¼-inch thick. In a saucepan, combine 1 cup of fresh cranberries, ¼ cup of orange juice, and ½ cup of granulated sugar. Cook over medium heat until the cranberries burst and the mixture thickens, about 5-7 minutes. Spread the filling over the rolled dough, roll up into a log, pinch seams to seal, and slice into 12 pieces.

Bake: Preheat the oven to 350°F. Place the sliced rolls in a parchment-lined baking pan, cover and let rise for another 30 minutes. Bake for 22-26 minutes or until golden brown. Allow to cool in the pan for 10 minutes before glazing.

Make the Glaze: Combine 4 ounces of softened cream cheese, 1 cup of powdered sugar, 1 tablespoon of orange zest, and ½ teaspoon of orange extract in a medium bowl. Beat until smooth, adding a splash of milk if needed for consistency.

Serve: Drizzle the glaze over the warm rolls and allow it to set before serving.